Cheddaring

Then, by hand, we cut, stack and repeatedly turn the curd to ensure that all the moisture is drained away. This is the famous process of ‘cheddaring’ and a crucial part of the process which ensures that West Country Farmhouse Cheddars have their trademark texture. During the cheddaring the acidity in the curds is rising all the time in a controlled way. This slight acidity preserves the curds and allows us to keep cheddar for a long period of time to mature it correctly.